Chicken Soup with Orzo and Turmeric

This one-pot chicken soup with orzo and turmeric recipe is ultra-soothing and includes ginger, garlic, pepper flakes, and fresh Italian flat-leaf parsley.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 253 Calories

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 cup diced onion
• 1 cup diced celery
• 6 cups chicken broth
• 2 teaspoons ground turmeric
• 1 teaspoon apple cider vinegar
• 1 cup diced carrot
• 1 (1 inch) piece fresh ginger, peeled and minced
• 1 bunch Italian parsley
• 0.25 teaspoon red pepper flakes, or to taste
• 1.25 cups uncooked orzo pasta
• 1.5 pounds boneless, skinless chicken breasts, cut into large chunks

Recipe Instructions

Step 1

Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook until onion is translucent, 8 to 10 minutes. Add chicken, salt, and black pepper; cook and stir for 2 to 3 minutes. Add garlic, ginger, turmeric, and pepper flakes; cook and stir until fragrant, about 1 minute.

Step 2

Increase heat to medium-high; add chicken broth. Bring to a boil.

Step 3

Reduce heat to medium, cover, and simmer until chicken is no longer pink in centers and juices run clear, 8 to 10 minutes. Transfer chicken to a plate; shred when cool enough to handle.

Step 4

Increase heat to medium-high; bring to a boil. Add orzo; cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.

Step 5

Remove and discard parsley stems; roughly chop leaves. Stir parsley, shredded chicken, and vinegar into soup. Taste; adjust seasonings as desired.